Bunless Turkey Burgers and Two Bean Salad

If you love burgers, but want a healthier version then these turkey burgers are for you. They’re juicy and have lean protein to keep you full. The bean salad is a perfect side to the burgers, and don’t forget to top them with sauteed mushrooms and onions!

This bunless version of turkey burgers is super healthy, and the bean salad is packed with nutrients. During the summer, I try to avoid putting on the oven as much as possible. You can make these outside on the grill or inside. I used a cast iron skillet, it’s my new favorite toy! Seriously though, I’ve cooked steak, burgers, and tofurky sausage with it. Everything comes out juicy and evenly cooked.

I know there isn’t any cheese, but you won’t miss it with the sauteed mushrooms and onions on top. They’re caramelized and so flavorful. Speaking of not turning on the oven, this bean salad just involves chopping, dropping, and a little stirring. It’s so fresh and easy to make. Your guests will love it, or you can use it for your meal preps for the week.

OK, let’s get started.

Put a pan on medium heat, and add olive oil.

Chop up an onion and mushrooms. Add these to the pan. Sprinkle with pepper, and a few splashes of Worcestershire sauce. (Does anyone know how to pronounce this?!) I cook these until the very end so they get caramelized.

When the pan is nice and hot, put the patties on the skillet. Mine does four at a time so you’ll do two batches for eight burgers.

After about 5-7 minutes flip, and cook for another 5-7 minutes. When the inner temperature is 165°F (74°C) then they’re done.

While the burgers are cooking, cut up pepper, grape tomatoes, and 1/2 shallot. Add to a big bowl. Drain the two cans of beans and add to the bowl. I love all the colors, it just looks so fresh 🙂

Now for the dressing. Squeeze the juice of half of a lemon into a measuring cup. I always use this lemon squeezer, it just makes life easier. Plus you don’t have to worry about picking out seeds later. Then, add extra virgin olive oil, red wine vinegar, agave nectar, minced garlic clove, salt and pepper to the measuring cup.

Stir it up, and drizzle on the salad.

Top it with some chopped fresh parsley.

When your second batch of burgers is done, you’re good to go.

Put your juicy burger on top of a handful of spinach or kale. Add the caramelized onions and mushrooms, and drop some bean salad on your plate.

I ran a Spartan Race this weekend with my sister, and after trying for years, we got our time under hours! We trained so hard, and I did a lot of hill sprints to get faster. It really paid off, and I’m just so happy with the race. Those races take a lot out of you, and I felt a little depleted. Luckily, these turkey burgers and bean salad were waiting for me in the fridge when I got home 🙂 My body felt so much better after I had some protein and veggies.

I hope your friends and family enjoy this recipe 🙂

BUNLESS TURKEY BURGERS AND TWO BEAN SALAD

Total Time: 58 minutesServings: 8

Ingredients

Burgers

2 lbs. 94% Lean Ground Turkey

1 Onion

14 oz. Mushrooms

Bag of Spinach or Kale

2 tbsp. Worcestershire Sauce

2 tbsp. Olive Oil

2 tsp. Pepper

1 tsp. Salt

Bean Salad

1 (15.5 oz.) Can Black Beans

1 (15.5 oz.) Can Kidney Beans

2 Peppers

1 Pint Grape Tomatoes

1/2 Shallot

1/4 Cup Parsley

Dressing

4 tbsp. Olive Oil

1 tbsp. Lemon Juice

1 tbsp. Red Wine Vinegar

1 tbsp. Agave Nectar

1 Clove Minced Garlic

1/2 tsp. Salt

1/2 tsp. Pepper

Instructions

Put a pan medium heat, and add 1 tbsp. olive oil.

Chop up an onion and 14 oz. mushrooms. Add these to the pan.

Sprinkle with 1 tsp. pepper and 1 tbsp. of Worcestershire sauce. (They can cook the entire time so they get nice and caramelized.)